Getting stuck in with Peppermint Creams and Chocolate Fudge
This week our Cub Scouts have finished preparing their Mother’s Day treats buy cooking up a storm at the Scout Hut! We set them the challenge of creating two delicious Mother’s Day treats that they can pop into their craft bags prepared the week before.
Here’s our recipe for Easy Chocolate Fudge
- 400g (14oz) dark or milk chocolate
- 397g can condensed milk
- 25g (1oz) butter
- 100g (3½oz) icing sugar
- Chop the chocolate into small chunks and place in a non-stick saucepan with the condensed milk and butter, heat very gently, stirring occasionally until melted and smooth. (Alternatively place these ingredients into a microwave safe bowl and microwave in 10-20 second bursts, stirring frequently until the mixture is silky smooth).
- Beat the icing sugar into the mixture until combined thoroughly. Press the fudge into a 18cm (7in) square tin, smooth over the top.
- Chill in the fridge for 1 hour until set, cut into squares.
Our cubs really enjoyed this one, taking in turns to mix, stir and taste their way to the finish! Once cooled the fudge was cut into cubes and wrapped in a decorative tissue paper ready for the Mother’s Day surprise. There was even a few spare pieces for the leaders, yummy!